Healthy Salted Caramel Easter Eggs
If you love the delicious mixture of sweet and salted, then you’re going to be OBSESSED with these. I’m sooooo proud of this recipe (it’s honestly so good, it’s hard to believe the ingredients are all natural, free from refined sugar and healthy).
To store – you can keep them in the freezer for at least a month (I’ve tried and they were absolutely fine) or store in the fridge for a few days (probs 5 days).
They’ve passed the taste test with my friends, let me know if they pass yours too and don’t forget to tag me in your photo’s on Instagram if you make them. I would LOVE to see them and use the hashtags #staceyhogan #happyandhealthy 🙂
Ingredients (makes 3 eggs/6 half eggs):
For the chocolate:
100g cacao butter
1-2 tbsp. cacao powder
4 tbsp maple syrup or honey
120g dark chocolate, melted
For the filling:
200g pitted dates
140g cashew nuts
1 tsp salt
1. Place the cacao butter, cacao powder and maple syrup in a saucepan and gently melt on a low/medium heat. Once completely melted coat your egg moulds in it then place in the freezer to set (about 1 hour). It needs to be quite thick, if you find it’s too runny, add a bit more cacao butter.
2. Add all the ingredients for the filling to a food processor and blitz until it forms a dough. Taste the mixture and make sure it’s to your liking, if you need more salt, add a pinch more in. If you don’t have a food processor, you can do this in a high speed blender, you’ll just need to soak the dates in boiling water for 15 minutes first to soften them.
3. When the chocolate has set, remove from the freezer and fill them with date mixture.
5. Place back in the freezer to set, then keep refrigerated. The eggs will stick together easier once slightly defrosted. Gently place two halves together and wet the tip of your finger. Run your finger around the crack of the egg to seal.
Love from Stacey x